Lemon Ricotta Pancakes

This recipe is tasty, so I had to share.  Our friends recently got us a subscription to Cook’s Illustrated, and if you have never checked it out, you should.  It is amazing.  Just don’t read it when  you are hungry.  I found a recipe that I wanted to try for breakfast one weekend, and I am excited to share it with you.  Let me introduce you to Lemon Ricotta Pancakes.

 

 

Lemon Ricotta Pancakes

The recipe sounds complex, but it is easy. Once you taste them, you won’t mind.  Before I show you the recipe, I have to share a picture Mr. Spring took of me before I would let him eat the pancakes.  He is a good sport letting me use the dining room to set up a photo shoot.

 

Lemon Ricotta Pancakes

This is me practicing photography with the natural light from the dining room.

 

LEMON RICOTTA PANCAKES

 

2/3 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (8oz) whole-milk ricotta cheese

2 large eggs, separated, plus 2 large whites

1/3 cup whole milk

1 teaspoon grated lemon zest plus 4 teaspoons juice

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

1/4 cup sugar

1-2 teaspoons vegetable oil.

1. (This step I did not do, but if you are making them for a group, I would recommend it.)  Adjust oven rack to middle position and heat oven to 200 degrees.  Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven.

2. Whisk flour, baking soda, and salt together in medium bowl and make a well in the center.  Add ricotta, egg yolks, milk, lemon zest and juice, add vanilla and whisky until just combined.  Gently stir in melted butter.

3. Using a stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute.  Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.  Gradually add sugar and whip until glossy, soft peaks form, 1-2 minutes.  Transfer one-third of whipped egg whites to batter and whisk gently until mixture is lightened.  Using rubber spatula, gently fold remaining egg whites into batter.

4.  Use a electric griddle at 325 degree.  Using 1/4 cup measure batter into pan and gently spread each portion into 4 inch round.  Cook until edges are set and first side is deep golden brown, 2-3 minutes.  Using thin wide spatula, flip pancakes and continue to cook until second side is golden brown, 2-3 minutes longer.  Serve pancakes immediately or transfer to prepared wire rack in preheated oven.  Repeat with remaining batter.

This can be served with honey, confectioners sugar or a fruit topping.  I made a fruit topping.

Apple-Cranberry Pancake Topping

3 Golden Delicious apples, peeled, cored, halved and cut into 1/4  inch pieces

1/4 cup dried cranberries

1 tablespoon sugar

1 teaspoon cornstarch

Pinch of salt

Pinch of ground nutmeg

Combine all ingredients in bowl and microwave, covered until apples are softened but not mushy and juices are slightly thickened, 4-6 minutes, stirring once halfway through microwaving.  Stir before serving.

I hope you enjoy these pancakes as much as we did.  Mr. Spring did say they were worth the wait.

Cheers!

Comments

  1. Beth Lowe says

    I have been enjoying wonderful Lemon Ricotta Pancakes this year. For my winter break 2years ago, I spent a week in Santa Barbara CA. One of my vacation treats was a facial at The Four Seasons Spa followed by a marvelous breakfast of Lemon Ricotta Pancakes, while I enjoyed the dolphins swimming in the ocean. II complimented the chef on my breakfast. A week after I returned home, I received a lovely note from the chef where he included the recipe. It has quickly become a favorite. I know you and Mr Spring are enjoying them. I use blueberries instead of apples.